Results 141 to 150 of about 375,010 (203)

Main factors affecting the starch digestibility in Chinese steamed bread

Food Chemistry, 2022
Chinese steamed bread (CSB) is one of the staple foods in China, although it has a high glycemic index (GI) value. Development of CSB with a slower starch digestibility is thus of great importance for the improvement of human health. Many factors are related to the starch digestibility in CSB.
Shuaibo, Shao, Xueer, Yi, Cheng, Li
openaire   +2 more sources

Biological Evaluation of Protein in Steamed and Baked Breads and in Bread Ingredients

Journal of Food Science, 1964
SUMMARY The protein quality of baked whole‐wheat bread and of the unbaked ingredients was estimated from: 1) change in body weight of rats; 2) protein efficiency ratio; 3) biological value (nitrogen‐balance method); and 4) net protein utilization (change in carcass nitrogen). Steamed bread was evaluated by methods 1, 2, and 4.
MARY LOUISE McGARR GOTTHOLD, BARBARA M. KENNEDY   +1 more
openaire   +1 more source

Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough.

Food Chemistry
This study investigated the influence of five mill streams on the freeze-thaw (FT) stability of dough and steamed bread quality. The 1M2 stream (1st reduction) exhibited the longest stability time (7.24 min), maximum dough height (36.1 mm), and the ...
Zhao-Jing Jiang, Xiaohong Sun, Xiaona Guo, Ke-Xue Zhu   +3 more
semanticscholar   +1 more source

Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread.

Food Chemistry
Investigating how cereal-derived polysaccharides mitigate the cold denaturation of dough carries substantial significance for improving the quality of cereal-based products.
Yuxiao Wang, Yanan Wang, Zhiwei Wang, Sijia Hao, Siyuan Xiang, Wentao Su, Mingqian Tan   +6 more
semanticscholar   +1 more source

Effect of microbial succession on flavor perception during millet steamed bread dough fermentation: Insights from sight, taste and smell.

Food Research International
Foxtail millet (Setaria italica L.) is a nutrient-dense grain gaining popularity in health-conscious diets; however, its lack of gluten often results in industrially produced millet-based staples with limited flavor and unsatisfactory texture.
Junli Liu, Shixiong Zhang, Wei Zhao, Aixia Zhang, Zhixin Wang, Jingke Liu   +5 more
semanticscholar   +1 more source

Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread.

International Journal of Biological Macromolecules
Certain miscellaneous beans have a low glycemic index (GI) and may reduce the risk of chronic metabolic disorders, including type 2 diabetes and obesity, by modulating postprandial glucose homeostasis and blood lipid levels.
Yunhui Zhang, Zhouya Bai, Xi Xi, Kesheng Yang, Chonghui Yue, Peiyan Li, Kangyi Zhang, Haiyan Gao, Jinying Guo, Denglin Luo   +9 more
semanticscholar   +1 more source

Effect of storage conditions on the quality of frozen steamed bread

International Journal of Food Science & Technology, 2021
Summary With advantages of long shelf life, high convenience and reliable safety, frozen steamed bread (FSB) is suitable for industrial production. Storage conditions are critical factors influencing the final quality of FSB. In this study, the effects of storage time, storage temperature and freeze–thaw cycles on the quality of FSB ...
Beibei Zhao, Shijian Fu, Hua Li, Huifang Li, Changhong Liu, Zhicheng Chen   +5 more
openaire   +1 more source

Structuro-optical optimization of ethyl cellulose-modified candelilla wax/canola oil oleogels for use as sustainable fat replacers in steamed bread systems.

International Journal of Biological Macromolecules
The demand for healthier, sustainable alternatives to conventional solid fats is essential for creating sustainable food systems. This study explored the fat crystal engineering of candelilla wax (CW)/canola oil (CO) oleogels using ethyl cellulose (EC ...
S. Tripathy, Sai Bighnesh, Debmalya Banerjee, B. Neelapu, Sivaraman Jayaraman, S. Sahoo, Mohammad Asif Alam, Maciej Jarzebski, A. Anis, Kunal Pal   +9 more
semanticscholar   +1 more source

Carbohydrate Digestibility and Resistant Starch of Steamed Bread

Starch - Stärke, 1996
AbstractSixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyzed for carbohydrate digestibility and resistant starch.
Q. B. Wen, K. J. Lorenz, D. J. Martin, B. G. Stewart, D. A. Sampson   +4 more
openaire   +1 more source

Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread.

Food Chemistry
This study aims to reveal the influences of applying superheated steam stabilized rice bran (SRB) to improve the physicochemical characteristics of frozen dough and the quality of steamed bread.
Anbang Hui, Ting Li, Xinxia Zhang, Juan Li, Li Wang   +4 more
semanticscholar   +1 more source